Creamy Beef & Mushroom Stroganoff
Ingredients
- 1 poundground beef
- 8 ounceegg noodles
- 8 ouncemushrooms (cremini or button)
- 1 mediumyellow onion
- 3 clovegarlic
- 1½ cupbeef broth
- ½ cupsour cream
- 1 tablespoontomato paste
- 2 tablespoonbutter
- 1 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cupfresh parsley (optional, for garnish)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Slice 8 ounces mushrooms (cremini or button).
- 03
Mince 3 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente, 6–8 minutes. Drain and set aside.
- 02
While water heats, warm olive oil and butter in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and no pink remains, about 5 minutes. Drain excess fat if needed.
- 03
Reduce heat to medium. Add diced mushrooms and onion to the beef and cook, stirring occasionally, until the mushrooms release their liquid and the onion softens, about 5 minutes. Add minced garlic and tomato paste, stir well, and cook 1 minute.
- 04
Pour in beef broth, scraping the bottom of the pan to loosen any browned bits. Bring to a simmer and cook 3 minutes.
- 05
Remove from heat. Stir in sour cream until smooth. Season with salt and pepper to taste.
- 06
Add cooked noodles to the skillet and toss gently to coat. Divide among bowls and garnish with fresh parsley if desired. Serve immediately.
Spice Tips
For depth, add 1/2 teaspoon Dijon mustard or 1/4 teaspoon smoked paprika when you stir in the sour cream. A pinch of fresh thyme or a splash of Worcestershire sauce also brightens the beef flavor.
For a richer sauce, use half-and-half or Greek yogurt instead of sour cream. Leftovers keep in the refrigerator for 3 days and reheat gently on the stove with a splash of broth.